Fried Egg Rice with Crispy Chicken and Colorful Vegetables
A true classic of Asian cuisine: Golden-brown fried rice meets tender, marinated chicken and crunchy stir-fry vegetables. Using rice cooked the day before ensures the dish becomes perfectly grainy and authentic – ideal for a quick, wholesome dinner.
Nutrition per 100g
Ingredients
- 600 g rice (eg. jasmin, already cooked approx. 1800g)
- 1000 g chicken breast
- 550 g eggs (10 pieces)
- 30 g sesame oil
- 300 g green peas (frozen)
- 200 g edamame (frozen)
- 15 g garlic (2-3 cloves)
- 100 g Sambal Oelek
- 250 g fresh carrots (3-4 pieces)
- 10 g dark soy sauce (1 tbsp)
- 30 g light soy sauce (3 tbsp)
- 30 g ginger
- 30 g dried onions
- 100 g scallions
Instructions
Prepare the rice (cooked and chilled the day before). Thaw the frozen peas in time.
Finely dice the garlic. Dice the carrots, bell peppers, and mushrooms, and slice the chili into rings.
Separate one egg. Mix the egg white with the diced chicken, cornstarch, white pepper, 1 tsp sesame oil, and 1 tbsp oil. Whisk the remaining eggs with the leftover yolk and season with pepper.
Fry the rice in 2 tbsp oil in a wok over high heat for about 5 minutes, then remove. Next, scramble the eggs until set, fry briefly, and also set aside.
Fry the marinated meat in the wok until crispy and brown, season with salt, and remove.
Stir-fry the vegetables with a little oil for 1–2 minutes. Season with sugar, both soy sauces, and optional chili sauce. Cook with the lid on until tender-crisp.
Return the meat, rice, and egg to the wok, mix well, and finish frying everything together for about 5 minutes.